Midterm 1 Review Flashcards
over the course of brewing, what happens to the specific gravity?
makes a descending hill shape, much like what i’d like to sled down (dashed line)
decreases because density density of sugar is greater than EtOH, and sugar is being converted to EtOH
over the course of brewing, what happens to the fusel alcohol content?
it increases because saccharomyces will always make it, just in lower concentrations than etoh. eventually the curve levels off when sugar is depleted.
over the course of brewing, what happens to the temperature?
the temperature increases then decreases due. the respiration of the growing yeast causes the increase and then the temperature needs to be cooled to 20-22C otherwise more fusel alcohols will be produced.
over the course of brewing, what happens to pH?
pH decreases to about 4ish due to the consumption of free amino nitrogen and conversion to organic acids and excreted protons. a bit too steep for me to want to sled down :0
over the course of brewing, what happens to ester content?
it increases due to the esterification of ethanol; mirrors the production of alchol
AAB can have a _____ growth curve
diauxic
why do some AAB exhibit a diauxic growth curve?
the original log phase is due to oxidation ethanol to acetic acid. these AABs can oxidize acetic acid via TCA cycle, which is responsible for the second growth phase.
if the starting concentration of ethanol is above ___%, the diauxic growth curve does not occur because _____ _____ concentration is too high.
3%; acetic acid
too much acetic acid kills cells
what are some multi-organism fermentations?
- sake
- fukuyama pot vinegar
- kefir
what is the role of koji in production of pot vinegar?
converts starch to sugars for LAB and yeast to metabolize first, then they die off when AAB become more prominent at the surface
why are pectinolytic microbes required during coffee fermentation?
enables removal of cherry from the bean
why is komagataeibacter sp and not acetobacter used in industrial vinegar
koma is better capable of handling the higher concentrations of acetic acid >15%
why are LAB and not AAB used for dairy fermentations
our primary fermentable sugar is lactose
what type of organism is used for rind formation on surface ripened cheese? LAB, AAB, or mold?
mold
Most yogurt cultures have approximately equal numbers of what two organisms?
streptococcus thermophilus and lactococcus bulgarius
what is the common species succession in vegetable fermentation?
1) leuconostoc
2) lactobacillus plantarum
3) lactobacillus brevis
why are coffee beans fermented?
to remove coffee cherry
why are cocoa beans fermented?
to remove pulp, develop flavors, reduce bitterness, and BEAN DEATH
why are campden crush tablets added to wine must?
kills AAB and natural flora, dechlorinates and acts as an antioxidant
why are coffee beans fermented?
to remove coffee cherry/mucilaginous pulp
why are campden crush tablets added to wine must?
kills AAB and natural flora, dechlorinates and acts as an antioxidant
why is an air lock required when making wine?
provide anaerobic environment; protect against AAB; yeasts are more efficient with alcohol production in anaerobic environment
why are needles used to puncture blue cheese during ripening process?
molds on the inside need to exchange gas to grow
why is bean death important to the chocolate making process
if beans are alive, they’ll undesirably utilize the fermentable sugars